SEASONAL RECIPES

Timaru Herald, Volume CXLVI, Issue 21359, 31 May 1939, Page 12

SEASONAL RECIPES

NEW WAYS WITH OYSTERS Angels on Horseback—Simmer some oysters for 10 minutes, dry and roll each one in a thin slice of uncooked bacon. Fix on skewers and grill or fry in butter for eight minutes. Serve very hot with a squeeze of lemon juice and cayenne pepper to taste.

Baked Oysters.— may be baked in a buttered enamel baking tin after sprinkling them with a mixture of breadcrums, mace, pepper, salt, and cayenne. A few lumps of butter should be put on the top, and a little milk should be added for moistening. Bake for 20 to 30 minutes.

Oyster Salads.—For an oyster salad stew two dozen cooking oyeters in their owi. liquor for 15 ininv’.- ' hen cold.’ chop them up into small pieces and toss them into a salad bowl with chopped celery, shredded lettuce, and tartare sauce.

To make another delicious salad, part-boil one pint of oyster.;, drain and cool them. Take the pulp from two halved grapefruit and -nix it with the cooled oysters. Add four tablespoonfuls tomato sauce, half a tablespoon Worcestershire sauce, and a little salt. Fi'l the grapefruit shells with the mixture and garnish with curled

Italian Oysters.—Take one dozen oysters, breadcrumbs, butter, pepper, lib macaroni, one gill milk, lemon. Cook the macaroni in boiling water for 15 minutes. Drain it. butter a piedish, and put the macaroni in the bottom. Cut the oysters in four and place on the macaroni. Season with pepper and lemon-juice and pour over them the milk. Cover with breadcrumbs, with pieces of butter on top; bake till b'-wn and serve very hot.